Have you ever craved a dish that combines tender meat with a sweet and savory sauce? Look no further than Mongolian beef. This popular Asian-inspired recipe tantalizes your taste buds with its rich flavors and delightful textures. Imagine succulent strips of beef coated in a glossy sauce that glistens under the light, accompanied by vibrant green onions and served over steaming rice.
Mongolian beef is deeply rooted in flavor and tradition, making it a perfect choice for weeknight dinners or special occasions. The combination of soy sauce, ginger, and garlic creates an irresistible aroma that fills your kitchen and beckons everyone to gather around the table. Whether you enjoy it as part of a family feast or a cozy dinner for two, this dish promises to deliver an unforgettable culinary experience that will have everyone asking for seconds.
Why You’ll Love This Mongolian Beef
- Quick Preparation: This recipe is designed for busy weeknights, taking only about 30 minutes from start to finish. With simple ingredients and straightforward steps, you can have a delicious meal on the table in no time.
- Flavor Explosion: The balance of sweet and savory flavors makes this dish incredibly satisfying. The soy sauce combined with brown sugar creates a mouthwatering glaze that enhances the tenderness of the beef.
- Versatile Serving Options: Mongolian beef pairs well with various sides like steamed rice, noodles, or vegetables. You can easily customize your meal to suit your preferences and dietary needs.
Ingredients for Mongolian Beef
Here’s what you’ll need to make this delicious dish:
- Flank Steak: About one pound of flank steak works best; it’s tender and absorbs flavors beautifully.
- Fresh Ginger: Use about one tablespoon of grated fresh ginger for an aromatic kick.
- Garlic Cloves: Four cloves of minced garlic bring depth to the sauce; choose fresh cloves for optimal flavor.
- Soy Sauce: Opt for low-sodium soy sauce to control saltiness while still achieving great flavor.
- Brown Sugar: About half a cup adds sweetness; it caramelizes beautifully during cooking.
For the Sauce:
- Cornstarch: Two tablespoons help thicken the sauce, giving it a lovely glossy finish.
For Garnish:
- Green Onions: Chopped green onions add freshness; use them liberally as a garnish before serving.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Mongolian Beef
Follow these simple steps to prepare this delicious dish:
Step 1: Prepare the Beef
Start by slicing the flank steak against the grain into thin strips. Marinate it with soy sauce, garlic, ginger, and cornstarch in a bowl for about fifteen minutes.
Step 2: Heat the Pan
In a large skillet or wok over medium-high heat, add two tablespoons of vegetable oil until shimmering but not smoking.
Step 3: Cook the Beef
Add the marinated beef strips in batches without overcrowding the pan. Sear them until browned on both sides—approximately two to three minutes per side—then remove them from the pan.
Step 4: Make the Sauce
In the same skillet, pour in any leftover marinade along with brown sugar. Stir continuously until it thickens slightly—around three minutes.
Step 5: Combine Everything
Return the cooked beef to the skillet along with chopped green onions. Toss everything together until heated through—about one minute.
Step 6: Serve
Transfer to plates over cooked rice or noodles and drizzle any remaining sauce on top for added flavor.
Tips and Tricks
Here are some helpful tips to ensure the best results for your dish:
- Choose Quality Meat: Select flank steak that is bright red with minimal fat for tenderness.
- Adjust Sweetness Level: Feel free to modify the amount of brown sugar based on your taste preference; less sugar will yield a saltier flavor.
- Prep Ahead: Marinate your beef earlier in the day or even overnight for enhanced flavor absorption.
Mistakes to avoid
- Using the Wrong Cut of Beef: Selecting the appropriate cut of beef is crucial for a successful Mongolian Beef dish. Flank steak is preferred due to its tenderness and flavor. Avoid tough cuts like chuck roast, which may not yield the same melt-in-your-mouth texture. If you use a less desirable cut, you might end up with chewy meat that can ruin the overall experience of this classic dish.
- Overcooking the Beef: Cooking the beef for too long can lead to dry and tough meat. Mongolian Beef should be cooked quickly over high heat to achieve optimal tenderness. Aim for a cooking time of just a few minutes, ensuring that the beef remains juicy and flavorful. Keep an eye on it; once it turns brown, it’s time to remove it from the heat.
- Neglecting Marinade Time: Marinating your beef is essential for enhancing flavor and tenderness in Mongolian Beef. Skipping this step can lead to bland meat that lacks depth. Ideally, marinate your beef for at least 30 minutes or up to overnight in a mixture of soy sauce, ginger, and garlic. This allows the flavors to penetrate deeply into the meat.
Ingredients
To prepare a delicious Mongolian Beef, gather the following ingredients:
- 1 pound of flank steak – Thinly sliced against the grain for tenderness.
- 1/4 cup soy sauce – Use low-sodium for a healthier option.
- 1/4 cup brown sugar – This adds sweetness to balance the salty soy sauce.
- 2 tablespoons cornstarch – Helps to thicken the sauce and gives the beef a nice coating.
- 2 tablespoons vegetable oil – For stir-frying the beef until it’s perfectly seared.
- 3 green onions – Chopped for garnish and added flavor.
- 2 cloves garlic – Minced to enhance the dish with aromatic taste.
Instructions
Follow these steps to make your Mongolian Beef:
Start by marinating the sliced flank steak in a mixture of soy sauce, brown sugar, and cornstarch. Let it sit for about 15 minutes. This process tenderizes the meat and infuses it with flavor.
In a large skillet or wok, heat vegetable oil over medium-high heat. Once hot, add the marinated beef slices. Sear them for about 3-4 minutes on each side until browned and cooked through. Remove the beef from the pan and set aside.
In the same skillet, add minced garlic and stir-fry for about 30 seconds until fragrant. Then, return the beef to the pan along with any remaining marinade. Cook everything together for an additional few minutes until the sauce thickens.
Finally, toss in chopped green onions just before serving to add freshness and color.
Serving Suggestions
This Mongolian Beef is versatile and pairs wonderfully with:
- Basmati rice – Its fluffy texture complements the savory sauce nicely.
- Steamed broccoli – Adds nutrition and a vibrant color contrast to your plate.
- Noodles – Serve it over lo mein or rice noodles for a hearty meal.
FAQs
What is Mongolian Beef?
Mongolian Beef is a popular Chinese-American dish featuring thinly sliced beef that is stir-fried with green onions in a sweet soy sauce-based marinade. The dish offers a delightful blend of flavors—sweetness from brown sugar balanced by salty soy sauce—creating an irresistible combination. Traditionally made with flank steak, it’s essential to slice the meat against the grain for tenderness. It’s often served over rice or noodles.
Can I use chicken instead of beef?
Yes, you can definitely substitute chicken in this recipe. Simply use boneless chicken thighs or breasts, thinly sliced just like you would with flank steak. The cooking method remains mostly unchanged; however, ensure that you cook it thoroughly until it reaches an internal temperature of at least 165°F (75°C). The result will be equally delicious!
How spicy is Mongolian Beef?
Mongolian Beef is not typically spicy. The dish focuses on sweet and savory flavors rather than heat. However, if you prefer some spice, consider adding red pepper flakes or sliced fresh chilies during cooking. Adjust according to your taste preference while ensuring that it doesn’t overpower the main flavors.
Can I make Mongolian Beef in advance?
Absolutely! You can prepare Mongolian Beef in advance by cooking it ahead of time and storing it in an airtight container in the refrigerator for up to three days. When ready to serve, reheat it gently on the stovetop or microwave until heated through. This makes for a quick weeknight meal without sacrificing flavor!
Conclusion for Mongolian Beef
Mongolian Beef offers an easy yet flavorful dinner option that delights palates with its sweet and savory profile. Using simple ingredients like flank steak, soy sauce, brown sugar, and green onions creates a satisfying meal enjoyed by many. The cooking process is straightforward; marinate, sear, and serve! Feel free to customize this recipe by adding vegetables or substituting proteins according to your preferences. Enjoy this classic dish alongside rice or noodles for a complete experience that’s sure to impress family and friends alike!
Mongolian Beef
Mongolian Beef is a delectable stir-fry dish that brings the vibrant flavors of Asian cuisine right to your home. Succulent strips of flank steak are marinated in a savory-sweet sauce made from soy sauce, brown sugar, and aromatic garlic and ginger. This quick and easy recipe can be whipped up in under 30 minutes, making it perfect for busy weeknights or special occasions. Served over fluffy rice or noodles and garnished with fresh green onions, this dish is both satisfying and visually appealing. The balance of flavors and textures guarantees that Mongolian Beef will become a family favorite, leaving everyone asking for more.
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
- 1 pound flank steak
- 1/4 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 3 green onions, chopped
Instructions
- Slice flank steak against the grain into thin strips and marinate with soy sauce, brown sugar, cornstarch, garlic, and ginger for 15 minutes.
- Heat vegetable oil in a skillet over medium-high heat. Sear the marinated beef in batches until browned (3-4 minutes per side). Remove from pan.
- In the same skillet, add any leftover marinade and cook until slightly thickened (about 3 minutes).
- Return beef to the pan along with chopped green onions. Toss until heated through (1 minute).
- Serve over rice or noodles with remaining sauce drizzled on top.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 300
- Sugar: 10g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
